This Slow Cooker Irish Lamb Stew recipe with tender meat and Irish vegetables cooks slowly throughout the day with no effort. Enjoy it for a wintry Sunday Supper with your family, and keep this Irish stew in mind for St. Patricks Day!
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- Heat 1 tablespoon olive oil in a large skillet. Add the onions, cook for a few minutes, then add the carrots and leek. Cook for about 5 more minutes until the veggies begin to soften. Transfer these veggies into the slow cooker, and add the potatoes in a layer on top of the sauteed vegetables.
- Return the skillet to the stove and heat the remaining olive on medium. Add the lamb. Salt and pepper the lamb to taste, then cook for 5 minutes on one side to brown. Turn the lamb over, brown the other side for another 5 minutes.
- Transfer the lamb to the slow cooker. Pour in the chicken stock and the water, then add the sprigs of rosemary and bay leaf.
- Cook in the slow cooker for 1 hour on high, 8 hours on low. When cooked, stir in the baby spinach leaves for some nice green color.
- Serve hot, topped with a touch of fresh mint, along with a pint or glass or hearty red wine. Sláinte!
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